Sugar-Free Double Chocolate Chip Cookies
Indulge guilt-free with these Sugar-Free Double Chocolate Chip Cookies, a decadent yet wholesome treat that's perfect for chocolate lovers seeking a healthier option. Made with almond flour and rich cocoa powder, these cookies boast a deep chocolate flavor while staying gluten-free. Sweetened with erythritol and packed with sugar-free chocolate chips, they deliver all the sweetness minus the sugar spike. The balance of buttery richness and the smoothness of melted unsweetened chocolate creates a luxurious texture, while the simple prep time of 15 minutes makes them ideal for any baking enthusiast. Whether you're on a low-carb diet or simply looking for a better-for-you dessert, these cookies will satisfy your cravings without compromise. Perfect for sharing—or keeping all to yourself!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Cocoa powder
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 3 ounces Unsweetened chocolate, chopped
- 0.5 cup Butter, unsalted
- 1 teaspoon Vanilla extract
- 2 units Eggs, large
- 0.75 cup Erythritol sweetener
- 1 cup Sugar-free chocolate chips
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper.
In a medium-sized bowl, blend together the almond flour, cocoa powder, baking soda, and salt. Set aside.
In a small heat-proof bowl, melt the unsweetened chocolate and butter together either in a microwave or using a double boiler until smooth. Stir frequently to prevent burning.
In a large mixing bowl, combine the melted chocolate mixture with erythritol and vanilla extract. Beat in the eggs one at a time until the mixture is thoroughly blended.
Gradually add the dry ingredient mixture to the wet ingredients, stirring well to incorporate until you have a smooth dough.
Fold in the sugar-free chocolate chips until evenly distributed throughout the dough.
Scoop out tablespoon-sized portions of the dough and roll into balls. Place them onto the prepared baking sheet, leaving about 2 inches of space between each cookie for spreading.
Gently press down on each dough ball with your fingers to flatten slightly.
Bake in the preheated oven for 10-12 minutes or until the edges are set and the centers are soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.5 g | 426% | |
| Saturated Fat | 149.1 g | 746% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2014 mg | 88% | |
| Total Carbohydrate | 397.9 g | 145% | |
| Dietary Fiber | 111.7 g | 399% | |
| Total Sugars | 10.3 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 616 mg | 47% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1389 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
